- 125 gram red lentils
- about 4 roasted peppers (recipe here)
- 1 onion
- 2 garlic cloves
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- few sprigs of fresh parsley
- 2 tablespoons lemon juice
- 200 gram besan (chickpea flour)
- 2 tablespoons cornstarch
- pepper to taste
- sunflower oil
Kitchen equipment needed
- medium-sized pan
- food processor
- large bowl
- silicone spatula
- silicone kitchen brush
- heavy pan or use a spring form
Preparation — 20 minutes
FILL a medium-sized pan with water and salt and bring to a boil. COOK the red lentils for about 10 minutes. Meanwhile PEEL the onion and garlic cloves. DRAIN and add them to the food processor along with roasted pepper, onion, garlic, parsley (without stems), lemon juice, ground cumin and ground coriander. BLEND until smooth and SEASON with pepper and salt.
PRE-HEAT the oven to 200 degrees Celsius or 390 degrees Fahrenheit and coat the pan or spring form with sunflower oil.
Finishing the red lentils and roasted pepper bread — 40 minutes
TRANSFER the mixture to a large bowl and gradually add the chickpea flour and cornstarch. STIR until it’s smooth and divide over the pan or springform and make sure the top is smooth and equally divided.
BAKE the bread in the pre-heated oven for about 30 minutes, depending on your oven. Let the bread cool off slightly and enjoy!